2026-2027 ARSNOVA PRIZE

Of Greek origin, Terry Basdekis chose Germany as the place to develop his career as a chef following training in hotel and catering management. His career has taken him to renowned hotels and restaurants before he became an executive chef, specialising in modern cuisine inspired by the Nordic countries and northern Germany. His personal style, which is more refined and technical, blends his Mediterranean roots with Northern European and international influences, emphasising precise flavours, minimalist presentation and dishes that are accessible, creative and expertly executed.

@terrybasdekis

@mysa_eatery_hamburg

Adrien Lecarpentier, aged 26, is originally from Lower Normandy and spent much of his childhood in Ardèche, in the south of France. At the age of 14, he discovered cooking almost by chance: although he had initially hoped to specialise in pastry-making, he eventually enrolled on a CAP course in cookery. This choice of direction quickly became a genuine passion. His work placements and summer seasons in Michelin-starred restaurants confirmed his vocation and introduced him to a world where technique, creativity and artistic expression come together on the plate.

@adrienlpr

@malanguesourit.cyril_molard

Originally from Mallorca, Francisco Juan Simon Comas, aged 34, trained at prestigious Spanish restaurants, notably Tickets in Barcelona and Enoteca, a two-Michelin-starred establishment. Now at Navio in Half Moon Bay, California, he is developing a style of cooking guided by seasonality, technique and the quality of the produce. Inspired by local producers, fishermen and artisans, he is constantly seeking to enhance his expertise. His ambition is to open his own restaurant and express a personal, creative style of cooking rooted in the local terroir.

@xiscosimon

@navio_hmb

A native of Franche-Comté, Victor Lamy-Quique grew up in the mountains of the Haut-Jura within a family of craftspeople, who instilled in him a love of hard work and quality produce. After training at a catering college, he cut his teeth in some of Savoie’s finest establishments before becoming sous-chef to Emmanuel Renaut. Passionate, dynamic and constantly seeking new challenges, he strives for excellence. Deeply attached to his local region, he creates seasonal mountain cuisine, where technique is used to evoke emotion.

@victor.lamyquique

@floconsdesel

Hiromu Kojima began his career in 2014 in Tokyo, at the Rabelaise restaurant, before moving to Nagano Prefecture. For five years, he worked at Kyukaruizawa Kikyo and then at the Sonorité restaurant, rising to the position of sous-chef. Returning to Tokyo in 2021, he joined the Robuchon group and honed his skills under MOF Kenichiro Sekiya at Gastronomie Joël Robuchon. Since 2025, he has continued his career as demi-sous-chef at La Table de Joël Robuchon.

@hiromu_k._

@robuchon_tokyo

A graduate of Hotelschool Ter Duinen in Koksijde, Noah Wynants began his career at the age of 17 at De Librije, where he rose through the ranks over ten years from trainee to Senior Sous-Chef. Since January 2026, he has been Head Chef at the Michelin-starred Brass Boer Thuis. A global finalist in the S.Pellegrino Young Chef competition after winning the Northern Europe regional final, he is constantly striving for excellence. His cuisine combines creativity, precision and technique, with a particular focus on sustainability, reducing waste and making the most of everyday ingredients.

@noahwynants

@brassboerthuis

Luc Laval is a French chef based in London, where he has built his career in Michelin-starred kitchens. A graduate of the Institut Paul Bocuse, he also gained experience working alongside the French team for the Bocuse d’Or. His culinary approach is rooted in French techniques and guided by curiosity and instinct. He prioritises precision whilst placing indulgence and generosity at the heart of his cooking. As sous-chef at Brooklands by Claude Bosi, he is delighted to represent the United Kingdom at the international final of the 2027 Prix ArsNova de Cuisine d’Auteur in Paris.

@brooklandsbyclaudebosi

Passionate about cooking and ingredients from a very young age, Blake Norgren sees gastronomy as a means of expression capable of telling a story – one of origins and a personal journey. Driven by curiosity, creativity and a desire to develop, he draws his inspiration from nature, ingredients and Swedish traditions. Through his cooking, he seeks to celebrate his roots whilst exploring new influences in order to build and assert his own identity as a chef.

@blakenorgren

@tennstopetgrill

The son and grandson of caterers, Michel Coisy developed a passion for cooking at a very early age. Trained at the Lycée Georges Baptiste and then at the Institut Paul Bocuse, he cut his teeth in prestigious Michelin-starred restaurants, notably at Lameloise under Éric Pras and at Serge Vieira’s restaurant. Having come third in the Rougié Competition, he furthered his career working with Jérôme Nutile before returning to Lameloise, where he became a chef de partie. He then joined L’Atelier Joël Robuchon in Geneva under Oliver Jean, where he currently holds the position of sous-chef.

@michel.coisy

@atelier_robuchon_geneve

The ArsNova Prize 

https://prixcuisinedauteur.philanthropicarsnova.org/fr

@prixarsnova_cuisinedauteur